Raspberry & White Chocolate Cupcakes
Beautiful moist cupcakes with sharp raspberries hidden inside soft sponge topped with a swirl of white chocolate buttercream.
Recipe by Natalie Chapman
Uploaded by Natalie Chapman
Time to make
Skill Level
Easy
Serves
24 people
Baking ingredients
- 8 oz plain flour
- 2 oz self-raising flour
- 8 oz caster sugar
- 8 oz stork
- 8 oz frozen raspberries
- 1 tsp raspberry essence
- 1 tsp baking powder
- 4 eggs
Decorating ingredients
- 250 g salted butter
- 500 g sifted icing sugar
- 2 tbsp boiling water
- 300 g melted belgian white chocolate
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Instructions
Step 1
Pre-heat your oven to 150-160°C (fan). Beat Stork and caster sugar until smooth and pale.
Step 2
Add half the sifted flour/baking powder and 2 eggs, beat until smooth then repeat with the remaining eggs/flour mix. Stir in the flavouring.
Step 3
Roll the frozen raspberries in a little flour. Add any little left over broken pieces to the cake mix.
Step 4
Spoon the mix into 24 muffin size cases and place 2/3 raspberries in the centre on top. Bake for 23 mins or until golden in colour.
Step 5
Cut butter block into pieces and place in your mixing bowl. Pour on the boiling water and let it melt.
Step 6
Gradually mix in the icing sugar and whisk until smooth. Gently mix in the melted white chocolate and mix again until super smooth.
Step 7
Using a Wilton 2D flower piping nozzle set up a piping bag. Put stripes of food colouring on the inside of the bag - these will form your stripes when you pipe your roses.
Step 8
Fill the piping bag with the buttercream mix then start in the middle of your cooled cupcake. Push out some buttercream and draw upwards then move around the cupcake in a circular movement to form your rose. Let the bag and nozzle do the work. Has to be the easiest and most beautiful finish to achieve!
